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Chicken Cutlets

Chicken cutlets made by grinding raw chicken with mushroom puree, coated in bread crumbs, fried in butter, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Cutlets

Ingredients

Directions

Prepare the mixture

  1. Pass the raw chicken through a meat grinder.

  2. Mix in the puree of mushrooms to bind the mixture.

  3. Form the mixture into cutlets.

Cook and serve

  1. Coat the cutlets in bread crumbs.

  2. Fry the cutlets slowly in butter until cooked through.

  3. Serve with tomato sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw chicken
Forms the main protein body of the cutlet, giving it its meaty structure once cooked.
Puree of mushrooms
Adds moisture and binding so the ground chicken holds together when formed.
Bread crumbs
Forms a crisp, browned coating that protects the cutlet during frying.
Butter
Conducts heat for frying and adds fat for browning and flavor.

The step that matters

Fry the cutlets slowly in butter until cooked through. Frying slowly lets the interior of the ground chicken cook through before the bread crumb coating over-browns. Ground meat is cooked throughout, so the centre needs enough time at moderate heat to reach a safe, fully cooked state.

Swap the tomato

How well each one fits the dish's main ingredients (chicken, mushroom, bread, butter, sauce):

  1. Tomatothe original
  2. Shallotfits about as well
  3. Capsicumfits about as well
  4. Asparagusfits less well

Fit is the average pairing score against chicken, mushroom, bread, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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